Roast partridge
Ingredients
(serves 10)
Strip 10 partridges down to breasts and legs. Fry in butter
For the stock
All carcasses from partridges
1 chopped onion
1 chopped carrot
110g chopped leek
2 sticks celery
Half a bay leaf
2tbs tomato purée
3 juniper berries
6 peppercorns
2¼ litres water
Method
Roast partridge carcasses. Roast vegetables with tomato purée. Put together carcasses and vegetables and add water. Bring to boil simmer and skim. Blast chill. Remove any fat and impurities from stock.
Ingredients for the sauce
800ml stock
5oz Madeira
Method
Reheat stock and reduce by half. Add Madeira.